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Pan-seared, bacon-wrapped beef filets mignon are baked to your preferred doneness and served with Idahoan Signature™ Russets Mashed Potatoes.
Pan-seared, bacon-wrapped beef filets mignon are baked to your preferred doneness and served with Idahoan Signature™ Russets Mashed Potatoes.
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Take your ice cream or spice cake to the next level with a spirited sauce.
Take your ice cream or spice cake to the next level with a spirited sauce.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Brown Sugar Shortbread Recipe from Food Network
Get Brown Sugar Shortbread Recipe from Food Network
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This is one of the hundreds of cupcake recipes that I make homemade for my cupcake business. It's a light lemon and lime cupcake.
This is one of the hundreds of cupcake recipes that I make homemade for my cupcake business. It's a light lemon and lime cupcake.
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The sweet and tangy salad duo gets warm and toasty.
The sweet and tangy salad duo gets warm and toasty.
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Creating a flavorful crust of dried mushrooms for your filet mignon is a breeze, and the herb butter is the perfect touch that takes this dish to the next level.
Creating a flavorful crust of dried mushrooms for your filet mignon is a breeze, and the herb butter is the perfect touch that takes this dish to the next level.
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Salmon is simply seasoned and baked, then served with a light wine sauce.
Salmon is simply seasoned and baked, then served with a light wine sauce.
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A simple preparation for this tasty cool weather veggie.
A simple preparation for this tasty cool weather veggie.
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Not so boring mashed potatoes. This dish goes really well with everything, from Chicken to Lamb.
Not so boring mashed potatoes. This dish goes really well with everything, from Chicken to Lamb.
cooking.nytimes.com
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra Done right, they are airy, perfectly textured and deftly sweetened The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra Done right, they are airy, perfectly textured and deftly sweetened The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
cooking.nytimes.com
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today Just wrap cocktail olives in a simple Cheddar dough and bake until golden Martini optional.
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today Just wrap cocktail olives in a simple Cheddar dough and bake until golden Martini optional.